Comfort Food

[DragonMistress]

I agree with evryone, mac n cheese, (my husband loves it when I make it, says I make it better) grilled cheese and soup, but I love my Mom’s soup, she calls it “Sick soup” it’s basically tomato soup with ditalini and a bunch of spices and stuff. I love it. I’m partial to progresso hearty penne for when I feel bad, which is now, I have a terrible cold.

[Elena]

My comfort foods….. Cream of Tomato Soup, Cream of potato soup, mashed potatoes and pancakes, but not all at the same time! 😛

[Rose]

There was a great restaurant (actually more like a pub) beside my old buisness. They serve up the best swiss potato soup. For 3.99 you got the soup (very small portion 🙁 ), a large salad, and garlic bread with cheese. I loved it. I tried to get it almost every week. It was sooooo good.

[Elena]

At the Auburn (where all the theatre people seem to hang out) here they make a Brandied Pumpkin Soup that is Amazing!!!! They also have a great menu for lunches etc!

[keschete]

Chicken and sausage gumbo…mmmmmmm and potato salad on the side.

[Jasmine]

keschete wrote:

Chicken and sausage gumbo…mmmmmmm and potato salad on the side.

That sounds more like heartburn waiting to happen then comfort food. 😆 😆

[keschete]

Jasmine wrote:

keschete wrote:

Chicken and sausage gumbo…mmmmmmm and potato salad on the side.

That sounds more like heartburn waiting to happen then comfort food. 😆 😆

Nah…the gumbo they sell that is supposed to be “Cajun” is usually so full of pepper it is nasty. Real gumbo is kinda like chicken soup, nice flavor, not spicy.

Here is an easy no roux recipe:

1 rotisserie chicken, deboned
2 to 3 large links of any type smoked sausage
1/2 cup diced onion
1/4 cup diced bell pepper
1/4 cup diced celery
Water
Chicken bullion cubes
Salt, Pepper and Garlic Salt (to taste)
Poultry Seasoning
Kitchen Boquet

Slice sausage and the cut circles in 1/2 or 1/4ths
Brown sausage in a nonstick pot or in a cast iron dutch oven.

Then add in celery, onions and bell pepper and cook down until soft.

Add Water, depending on how much you want to make.

Add deboned, deskined chicken pieces that have been sprinkled with the poultry seasoning.

Throw in as many bullion cubes as you need for the amount of water you added and then ad a few extra for good measure.

Bring right up to a boil and then turn it back down to simmer. Add in a little salt and a little pepper to taste and a light dash (less than a teaspoon) of kitchen boquet for a dark color (be careful not to put too much Kitchen Boquet).

Let it cook a little while and season to taste. Cook some rice and put a little rice in a bowl and then spoon the gumbo over the top.

I never measure anything when I make soups, I just add to taste.

[Jasmine]

I thought gumbo without okra wasn’t gumbo… 😆 😆

[keschete]

Jasmine wrote:

I thought gumbo without okra wasn’t gumbo… 😆 😆

Gumbo = Anything you throw in the pot.

I don’t care for okra and I rarely cook it. Gumbo is a soup that you can put anything in.

Usually it is with a roux (equal parts oil and flour cooked slowly until golden brown) and it is used as a thickening agent/ stew base

[Purplecat]

I’m coming to your house to eat!! I looove trying new foods and that sounds good! 😀

[keschete]

purplecat wrote:

I’m coming to your house to eat!! I looove trying new foods and that sounds good! 😀

Just bring some PYO’s 🙂

[Author]

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